Try this Creamy Shrimp Curry recipe, or contribute your own.
Suggest a better descriptionCombine water and salt in Dutch oven; bring to a boil. Add shrimp and cook 3-5 minutes. Drain well; rinse with cold water. Peel and devein shrimp. Set aside. Saute onion in butter until crisp-tender. Add flour and curry powder, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, sugar, ginger and lemon juice. Add shrimp and cook over medium heat until thoroughly heated. Serve over rice with several of the listed condiments. MAGAZINE ARTICLE DE LEA LONADIER MONTGOMERY, LA From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (491g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 335 | ||
Calories from Fat: 261 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29g | 39 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 32.6mg | 10 % | |
Sodium 158.2mg | 5 % | |
Potassium 145mg | 4 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 16.1g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 335
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